Same‑Day Margherita with Slow‑Rise Flavor

Ingredients

• For the dough

  350 g water(90°F to 95°F (32°C to 35°C))
• 15 g fine sea salt
• 0.3 g instant dried yeast
• 500 g white flour, preferably 00

• For the tomato sauce

  800 g canned whole peeled tomatoes(choose a high‑quality brand made from ripe, sweet tomatoes; San Marzano or other Italian plum varieties give the cleanest, brightest flavor. If the tomatoes taste acidic, add a pinch of sugar to balance the sauce. )
• 8 g kosher salt

• For the pizza

  60 g tomato sauce(¼ to ⅓ cup)
• extra-virgin olive oil
• 10 g grated Pecorino Romano or Parmigiano-Reggiano cheese(scant ¼ cup)
• 80 g fresh whole-milk mozzarella cheese(sliced into short strips about ⅓ inch thick)
• 3 piece fresh whole basil leaves
• semolina flour(optional)(for transferring the pizza)

Instructions

1. For the dough

   1

   Pour the warm water (90–95°F / 32–35°C) into a mixing bowl and stir in the fine sea salt until fully dissolved.

   Tip: Dissolving the salt first ensures even seasoning throughout the dough.

2. 2

   Sprinkle the instant yeast over the salted water. Let it sit for about a minute, then stir to combine.

3. 3

   Add the flour to the bowl and mix until no dry spots remain. The dough will look rough — that’s perfect at this stage.

   Tip: Aim for a dough temperature around 80°F (27°C) for ideal fermentation.

4. 4

   Let the dough rest for 20 minutes to allow the flour to fully hydrate, then use damp hands to fold the dough over itself in the bowl for 30 seconds to 1 minute, just until the surface becomes smooth and cohesive. This brief strengthening step develops the gluten without overworking the dough.

   Tip: Wetting your hands before folding helps prevent sticking and makes it easier to create a smooth, supple surface.

5. 5

   Cover the bowl and let the dough rise at room temperature for 2 hours. It should look noticeably puffier.

   Tip: In a warm kitchen (75–80°F / 24–27°C) the dough may finish its first rise in about 1½ hours, while in a cooler kitchen (68–72°F / 20–22°C) it can take 2½ hours or more, so trust the dough’s look and feel — it should be airy, slightly domed, and relaxed when gently pressed.

6. 6

   Turn the dough out onto a lightly floured surface and divide it into dough balls. Lightly dust each one with flour and set them on a floured tray. Cover well and let them rest at room temperature for about 6 hours. If you’re not baking the same day, let them rest for 4 hours, then refrigerate the covered dough balls overnight — they’ll ferment slowly and be ready to use the next day.

   Tip: Keep the dough covered to prevent a dry skin from forming.

7. For the tomato sauce

   7

   Pour the can of whole peeled tomatoes into a blender and add the salt. Pulse on the lowest speed for just a second or two — enough to break up the tomatoes without crushing the seeds, which can make the sauce bitter and watery.

   Tip: You can also use other methods: a food mill produces a smooth, seed‑free sauce without the risk of over‑processing; crushing the tomatoes by hand in a bowl gives a chunkier texture and avoids breaking the seeds. Gently warming the tomatoes in a pot and mashing them with a potato masher creates a rustic sauce — just don’t cook them, as that will dull the flavor.

8. For the pizza

   8

   Place a pizza stone or steel in the oven and heat it to 550°F, giving it about an hour to fully saturate with heat. If your dough balls are coming straight from the fridge, take them out at the same time and let them sit at room temperature for about an hour — warmer kitchens need less time, cooler ones more — so the dough can warm up and relax before shaping and baking.

   Tip: A fully preheated surface is the secret to great oven spring and char.

9. 9

   Lightly dust your work surface with flour, then gently stretch a dough ball into a round, letting gravity help as you rotate it. After 6 hours of resting, the dough should stretch easily; if it still feels tight or springs back, let it rest for 5–10 minutes to relax before trying again. Transfer the shaped dough to a pizza peel dusted with semolina flour to help it slide off smoothly.

   Tip: Semolina flour acts like tiny ball bearings on the peel, making it much easier to launch the pizza cleanly.

10. 10

    Spread 60 g (¼–⅓ cup) of tomato sauce over the dough, leaving a ½‑inch border for the crust.

    Tip: Spread the sauce into a thin, even layer with a spoon or small ladle.

11. 11

    Slide the pizza onto the hot stone or steel. Bake for about 4 minutes.

    Tip: Check during broiling — it can go from perfect to burnt quickly.

12. 12

    Carefully remove the pizza from the oven, then sprinkle the grated hard cheese over the top. Add the mozzarella and a few basil leaves. Switch the oven to broil and cook for another 1–2 minutes, until the cheese melts and the crust turns golden with light char.

    Tip: Distribute toppings lightly — too much weighs down the crust.

13. 13

    Remove the pizza from the oven, drizzle with a little extra‑virgin olive oil, and serve immediately.